HPLC法检测分析温度对中药口服液品质的影响

运用高效液相色谱法（HPLC）比较分析了正常、异常中药（TCM）口服液中美拉德反应产物组成及其对中药口服液质量的影响。结果表明,异常样品的还原糖、蛋白质含量、美拉德反应中间产物糠氨酸、糠醛、5-羟甲基糠醛和丙烯酰胺以及氨基酸含量如赖氨酸、甘氨酸、亮氨酸等均比正常样品偏高。采用不同温度处理提取的类黑素的黑化程度随加热温度的升高而增强。美拉德反应程度随样品烘干温度的升高而增加,高温处理不利于中药口服液样品的安全性。     

Acetone transformation into methyl isobutyl ketone over Pt/HMFI catalysts. IV. Effect of density and strength of the acidic sites

Acetone transformation into methyl isobutyl ketone (MIBK) was studied using a fixed-bed dynamic reactor at 160°C, 1 atm pressure and acetone/H₂ molar ratio=3. The reaction was carried out over Pt/HMFI bifunctional catalysts, with 0.30 wt% of platinum which was supported over three aluminosilicates (Si/Al ratio=40, 95 and 160) and a borosilicate (Si/B ratio=44) with similar dispersion. The results show that catalytic properties depend greatly on density and strength of the acidic sites of the catalysts. Moreover, the limiting step of the MIBK synthesis reaction (aldolization of two acetone molecules) is carried out over the acidic sites of the aluminosilicates, but not over those of the borosilicate, which considerably affects reaction selectivity. This revised version was published online in July 2006 with corrections to the Cover Date.     

5-甲氧基色胺类衍生物的合成及抗痒活性评价

以5-甲氧基色胺为基本骨架,与肉桂酸衍生物或苯乙酸衍生物进行酰胺化反应,得到3个新型的5-甲氧基色胺衍生物Ca1、Ca2、Ca3。化合物结构通过IR、1H NMR和元素分析进行确证,并且测试了目标化合物对瘙痒模型小鼠的抗痒活性。抗痒活性测试结果表明,化合物Ca3具有较强的抗痒活性,有望成为新型的抗痒药物。     

食品中丙烯酰胺与5-羟甲基糠醛的研究进展

食品热加工过程生成的丙烯酰胺与5-羟甲基糠醛严重影响人们的身体健康。研究这两种物质的毒性、形成机理以及抑制方法,有助于合理控制热加工工艺,改善热加工食品的安全性,开发新的抑制方法。本文评述了丙烯酰胺与5-羟甲基糠醛的毒性、形成机理、检测及抑制方法,总结了目前抑制方法存在的问题,提出未来将朝着能同时抑制多种潜在毒性的美拉德反应产物的可能途径发展。     

Kinetic analysis of non-enzymatic browning in carrot juice concentrate during storage

The effect of storage temperature, storage time and total soluble solid (TSS) on the total sugar (TS), sucrose, glucose, fructose, total amino acid (TAA), pH, 5-hydroxymethylfurfural (HMF) and browning degree (BD) in carrot juice concentrate (CJC) stored at −18, 0, 25 and 37 °C was studied and the relationship between HMF and BD was established. Higher temperature at 25 and 37 °C had a significant effect (p<0.05) on TS, sucrose, glucose, fructose, TAA, pH, HMF and BD, while lower temperature at 0 and −18 °C had less effect, and the storage time and the soluble solid of CJC stored at 25 and 37 °C also had a significant effect on HMF formation and BD. At 25 and 37 °C, the formation of HMF and BD followed a first-order reaction well as a function of storage time; a good correlation between HMF formation and BD occurred. The formation of HMF could described by the total soluble solid value [TSS] and the BD value ([BD], absorbance at 420 nm) of CJC, the equation was [HMF] (content of HMF) = 1.2177 − 0.1124 × [TSS] + (2.835 + 0.3477 × [TSS]) × [BD] and [HMF] = 1.5510 − 0.4813 × [TSS] + (23.8847 + 0.7249 × [TSS]) × [BD] at 25 and 37 °C, respectively.     

分子筛ZSM-5对海藻酸钠热分解的影响

本研究采用热重分析法研究了分子筛ZSM-5填充海藻酸钠在空气中的热分解过程,升温速率分别为5K/min、10K/min、15K/min、20K/min和30K/min,温度范围为室温（298K）至1250K,并利用TGA曲线分析了复合材料的热分解特性。热重分析结果显示,热分解反应最剧烈的温度介于450～650K之间,热分解动力学分析表明,该热分解过程为一级反应,可通过最大失重速率温度法和Ozawa等失重率法分别计算求得活化能和频率因子。结果表明,活化能和频率因子随着失重率的增加而增大,分子筛ZSM-5的加入有利于海藻酸钠的热分解。     

基于NSA架构的4G/5G协同优化研究

首先研究了NSA网络架构下4G/5G双网覆盖协同优化的技术基础和方案.然后分析了语音数据业务并发时,终端功率不足的解决方案及其验证结果.进一步研究了4G/5G双网动态分流的策略与技术方案.最后分析了有助于解决以上问题的技术发展趋势.     

PROTOS M5卷接机组梗签输送装置的优化设计

为解决PROTOS M5卷接机组梗签输送装置中输送管道容易堵塞问题,通过Solid Works建立管道模型,利用Fluent分析软件模拟空气在管道中流动的形态,对流体在管道中的压力和流线进行分析,得到梗签输送管道的堵塞原因并对该装置进行了优化设计:将封闭式弯管改为开放式振槽,缩短输送管道长度;增加切碎梗签功能,将较长梗签切断,避免过长梗签卡在管道弯曲处;采用直管连接梗签箱与集中负压源,减少负压损失。结果表明:1管道在最大弯曲处、同一截面上出现螺旋式流动时,或在最大弯曲处出现流速为零时,以及管道压力损失过大时,均容易造成管道堵塞。2改进后管道压力和流线分布均匀,管道压力损失由452.8 Pa减小到245.5 Pa,有效解决了梗签输送管道堵塞问题。     

Heterotrophic growth and nutritional aspects of the diatom Cyclotella cryptica (Bacillariophyceae): Effect of some environmental factors

To investigate the nutritional value of the diatom Cyclotella cryptica (Reimann, Lewin, and Guillard) as an alternative feed for use in the aquaculture industry, the heterotrophic growth characteristics and resultant fatty acid profile of the microalga were studied when cultivated under a variety of controlled salinity and temperature conditions. In addition, the effects of pH on the growth characteristics were also studied. The maximum specific growth rate was affected by initial pH and cultivation temperature, but not by salinity. The optimal pH and temperature ranges for growth were 7.2 to 8.1 and 22.5 to 25.0 °C, respectively. Lipid accumulation and the fatty acid composition were also affected by cultivation temperature and salinity. The optimal temperature range and salinity level for lipid accumulation were 18.0 to 25.0 °C and 11.2 psu, respectively. In all cases the fatty acid distribution was similar, with the most abundant fatty acids being palmitic acid (16:0), palmitoleic acid (16:1 n-7), stearidonic acid (18:4 n-3, SDA), eicosapentaenoic acid (20:5 n-3, EPA), and decosahexaenoic acid (22:6 n-3, DHA).     

金樱子酒中还原糖的分光光度法测定

发酵液中还原糖浓度是酿酒工艺的重要控制参数之一。利用还原糖与3,5-二硝基水杨酸(DNS)的专一性显色反应,通过考察检测波长、显色剂用量、反应时间和样品pH等条件对反应的影响,确定了还原糖的DNS-分光光度法检测条件。为克服金樱子浸出液中干扰物对显色反应的影响,建立了一种基于校正工作曲线的还原糖显色检测方法,该方法简便、准确,样品回收率达99.8%。